CN115918734A - Room-temperature stirring type coconut yogurt and preparation method thereof - Google Patents
Room-temperature stirring type coconut yogurt and preparation method thereof Download PDFInfo
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- CN115918734A CN115918734A CN202211661317.0A CN202211661317A CN115918734A CN 115918734 A CN115918734 A CN 115918734A CN 202211661317 A CN202211661317 A CN 202211661317A CN 115918734 A CN115918734 A CN 115918734A
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a preparation method of normal-temperature stirring type coconut yoghourt, which comprises the following preparation raw materials: 30-60% of coconut milk, 1-3% of plant protein powder, 6-8% of white granulated sugar, 1-3% of a stabilizer, 0.01-0.02% of an antioxidant, 0.002-0.006% of a leavening agent, and the balance of water to 100%; the preparation method comprises the following steps: the white granulated sugar, the stabilizer and the vegetable protein powder are dry-mixed in advance and then added into preheated water for melting, and stirring and dispersing are carried out at constant temperature; adding the coconut milk into the dispersed feed liquid, adding the antioxidant 3min before stirring, and uniformly stirring to obtain a fermentation base material; homogenizing the fermented base material under high pressure, and sterilizing; cooling to 40-44 ℃, and fermenting; and (5) demulsifying, carrying out sterile homogenization, sterilizing and filling when the fermentation end point is reached. The invention adopts various vegetable proteins to improve the protein content of the coconut yogurt, and simultaneously adopts multiple high-pressure homogenization and post-homogenization processes, an antioxidant technology and a special coconut-based leavening agent to solve the problems of low protein content, rough product texture, poor fermentation flavor and the like commonly existing in the conventional coconut yogurt.
Description
Technical Field
The invention relates to the technical field of vegetable protein fermentation, in particular to a normal-temperature stirring type coconut yoghourt and a preparation method thereof.
Background
Since the normal-temperature yoghourt is firstly introduced, the normal-temperature yoghourt is rapidly increased, and the average increase rate reaches 20% in nearly 6 years. However, with the rise of health consciousness of people, fresh milk and normal temperature white milk are more favored by consumers, and normal temperature yogurt with high sugar content slips down 9.1% for the first time in 2021. Vegetable protein beverages are receiving increasing attention and favor from consumers due to their advantages of 0 lactose, 0 cholesterol, and the like. On the other hand, with the promotion of a national healthy lifestyle, major developments of vegetable protein products are expected in the coming years. At present, the plant fermentation product accounts for a small proportion of plant protein products, and is still in the initial development stage in China. In recent years, more and more food producers have introduced plant fermentation products, but the overall sales performed poorly, mainly due to the unpleasant taste, poor texture and stability of the product.
Coconut has a very high nutritional value, and among them, coconut milk, coconut water and coconut meat are widely used in the field of food industry. The coconut milk is white liquid extracted from mature coconut meat and contains fat 24-30 wt%, protein over 2 wt%, vitamins, calcium, phosphorus and other minerals. Meanwhile, coconut has unique faint scent, and has less bad flavor generation and smoother texture after fermentation. Compared with plant bases such as soybean, oat and the like, the plant base material is more suitable to be used as a plant base material for fermenting plant base products. However, because the protein content in the coconut milk is extremely low, the texture of the product is rough after the fermentation of other proteins is increased; coconut milk has high fat content, and partial fat is easy to oxidize in the processes of material preparation, fermentation and post-treatment, so that bad flavor is generated.
Disclosure of Invention
In order to solve the problems, the invention provides the coconut yogurt stirred at the normal temperature and the preparation method thereof, and solves the problems of low protein content, rough texture, poor flavor and the like of the conventional coconut yogurt product.
The invention is realized by the following technical scheme in order to achieve the purpose:
on one hand, the invention provides a preparation method of normal-temperature stirring type coconut yoghourt, which comprises the following preparation raw materials: 30-60% of coconut milk, 1-3% of vegetable protein powder, 6-8% of white granulated sugar, 1-3% of a stabilizer, 0.01-0.02% of an antioxidant, 0.002-0.006% of a leavening agent, and the balance of water, wherein the percentage is the mass percentage of the total mass of the raw materials;
the preparation method of the room-temperature stirring type coconut yogurt comprises the following steps:
(1) The white granulated sugar, the stabilizer and the vegetable protein powder are dry-mixed in advance and then added into preheated water for melting, and stirring and dispersing are carried out at constant temperature;
(2) Adding coconut milk into the dispersed feed liquid obtained in the step (1), adding an antioxidant 3min before stirring, and uniformly stirring to obtain a fermentation base material;
(3) Preheating the fermentation base material, and then carrying out high-pressure homogenization treatment and sterilization; cooling the sterilized feed liquid to 40-44 ℃, and adding a leavening agent for fermentation;
(4) And (3) demulsifying, carrying out sterile homogenization, sterilizing and filling when the fermentation end point is reached, thus obtaining the normal-temperature stirring type coconut yogurt.
Further, the stabilizer is a compound stabilizer prepared from modified starch and a colloid stabilizer according to a mass ratio of 2; the modified starch is one or two of acetylated distarch phosphate and hydroxypropyl distarch phosphate; the colloid stabilizer is one or more of agar, pectin, xanthan gum and gellan gum.
Further, the vegetable protein powder is one or more of pea protein powder, broad bean protein powder and chickpea protein powder; particularly preferably, the pea protein powder contains 81.7% of protein and 9% of fat; 91.7 percent of protein and 0.4 percent of fat of the broad bean protein powder; protein of chickpea protein powder is 80.8%, and fat is 0.2%.
The coconut milk is obtained by squeezing fresh coconuts and then carrying out UHT sterilization, and the preferable coconut milk with 30% of fat content and 2.7% of protein content.
The leaven is a composite leaven of lactobacillus bulgaricus and streptococcus thermophilus. The composite leaven is screened and cultured specially, no dairy products or derived components thereof are introduced in the production process, and the requirement of pure plant base is met.
Further, the antioxidant is vitamin E.
Further, in the step (1), the material is preheated to 55-60 ℃ by water, and the stirring time is 15-20 min at constant temperature.
Further, in the step (3), the fermentation base material is preheated to 65-70 ℃, and a secondary high-pressure homogenizing process is adopted, wherein the first homogenizing pressure is 20-22 MPa (the first stage is 16-18 MPa, and the second stage is 4-6 MPa), and the second homogenizing pressure is 34-36 MPa (the first stage is 23-27 MPa, and the second stage is 9-11 MPa).
Further, in the step (3), the sterilization condition is 90-137 ℃ and 4-300 s.
Further, in the step (4), the acidity of the fermentation end point is more than or equal to 30 DEG T, and the pH value is less than or equal to 4.5. The judgment standard of the fermentation end point meets the requirements of the community standard T/WSJD12-2020 plant protein beverage plant yoghourt.
Further, in the step (4), the sterile homogenization condition is 40-44 ℃, and 8-10MPa; the sterilization adopts a secondary pasteurization process, and the temperature is 72-75 ℃ for 20-30s. And finally, filling the product by adopting an aseptic filling process, wherein the filling temperature is 25 ℃.
On the other hand, the invention also provides the room-temperature stirring type coconut yogurt prepared by the room-temperature stirring type coconut yogurt preparation method.
The positive progress effects of the invention are as follows: the protein content of the coconut yoghourt is improved by adopting various vegetable proteins, and the problems of low protein content, rough product texture, poor fermentation flavor and the like of the conventional coconut yoghourt are solved by adopting a multiple high-pressure homogenization and post-homogenization process, an antioxidant technology and a special coconut-based leavening agent. The coconut yogurt prepared by the technology provided by the invention is rich in various vegetable proteins, higher in protein content, richer in nutrition, smooth in texture, good in shelf life stability, light in coconut fragrance and free of bad flavor.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The starting materials and reagents used in the following examples were all commercially available.
Example 1
A normal temperature stirring type coconut yoghourt and a preparation method thereof are disclosed, the preparation raw materials comprise: 30% of coconut milk, 1% of chickpea protein powder, 6% of white granulated sugar, 1.5% of hydroxypropyl distarch phosphate, 1.5% of agar, 0.01% of vitamin E, 0.002% of leavening agent and 59.988% of water, wherein the percentages are mass percentages of the total mass of the raw materials;
the preparation method of the room-temperature stirring type coconut yogurt comprises the following steps:
(1) Dry-mixing white granulated sugar, hydroxypropyl distarch phosphate, agar and chickpea protein powder in advance, adding into water preheated to 60 ℃ for melting, and stirring at constant temperature for 15min to completely disperse the materials;
(2) Adding coconut milk into the dispersed feed liquid, stirring for 3min, adding vitamin E, and stirring to obtain fermentation base material;
(3) Preheating the fermentation base material to 65 ℃, and carrying out high-pressure homogenization twice, wherein the first homogenization pressure is 20MPa (first grade 16MPa, second grade 4 MPa), and the second homogenization pressure is 34MPa (first grade 23MPa, second grade 11 MPa); homogenizing, and sterilizing at 90 deg.C for 5 min; cooling the sterilized feed liquid to 44 ℃, and adding a leavening agent for fermentation;
(4) Measuring the acidity and pH of the product near the fermentation end point, and reaching the fermentation end point when the acidity is more than or equal to 30 DEG T and the pH is less than or equal to 4.5; performing sterile homogenization after demulsification, wherein the homogenization condition is 40 ℃ and 8MPa; sterilizing at 72 deg.C for 30s, cooling to 25 deg.C, and bottling to obtain the coconut yogurt.
The normal-temperature stirring type coconut yogurt prepared by the preparation method has 1.6% of protein and 9% of fat.
Example 2
A normal temperature stirring type coconut yoghourt and a preparation method thereof are disclosed, wherein the preparation raw materials comprise: 40% of coconut milk, 1% of chickpea protein powder, 1% of broad bean protein powder, 7% of white granulated sugar, 1% of acetylated distarch phosphate, 0.5% of agar, 0.5% of gellan gum, 0.015% of vitamin E, 0.004% of leavening agent and 48.981% of water, wherein the percentages are mass percentages of the total mass of the raw materials;
the preparation method of the room-temperature stirring type coconut yogurt comprises the following steps:
(1) Mixing white sugar, acetylated distarch phosphate, agar, gellan gum, broad bean protein powder and chickpea protein powder, adding into water preheated to 58 deg.C, and stirring at constant temperature for 18min to completely disperse;
(2) Adding coconut milk into the dispersed feed liquid, adding vitamin E3 min before stirring, and stirring to obtain fermentation base material;
(3) Preheating the fermentation base material to 68 ℃, and carrying out high-pressure homogenization twice, wherein the first homogenization pressure is 22MPa (first grade 16MPa, second grade 6 MPa), and the second homogenization pressure is 34MPa (first grade 23MPa, second grade 11 MPa); homogenizing, and sterilizing at 121 deg.C for 15 s; cooling the sterilized feed liquid to 42 ℃, and adding a leavening agent for fermentation;
(4) Measuring the acidity and pH of the product near the fermentation end point, and reaching the fermentation end point when the acidity is more than or equal to 30 DEG T and the pH is less than or equal to 4.5; performing sterile homogenization after demulsification, wherein the homogenization condition is 42 ℃ and 9MPa; sterilizing at 75 deg.C for 20s, cooling to 25 deg.C, and bottling to obtain the coconut yogurt.
The normal-temperature stirring type coconut yogurt prepared by the preparation method has 2.8% of protein and 12% of fat.
Example 3
A normal temperature stirring type coconut yoghourt and a preparation method thereof are disclosed, the preparation raw materials comprise: 45% of coconut milk, 0.5% of chickpea protein powder, 1% of broad bean protein powder, 0.5% of pea protein powder, 7.5% of white granulated sugar, 0.8% of acetylated distarch phosphate, 0.8% of hydroxypropyl distarch phosphate, 0.5% of agar, 0.4% of xanthan gum, 0.02% of vitamin E, 0.004% of leavening agent and 42.976% of water, wherein the percentages are mass percentages of the total mass of the raw materials;
the preparation method of the room-temperature stirring type coconut yogurt comprises the following steps:
(1) Dry-mixing white granulated sugar, acetylated distarch phosphate, hydroxypropyl distarch phosphate, agar, xanthan gum, pea protein powder, broad bean protein powder and chickpea protein powder in advance, adding water preheated to 58 ℃ for dissolving, and stirring at constant temperature for 19min to completely disperse the materials;
(2) Adding concentrated coconut milk into the dispersed feed liquid, stirring for 3min, adding vitamin E, and stirring to obtain fermentation base material;
(3) Preheating the fermentation base material to 68 ℃, and carrying out high-pressure homogenization twice, wherein the first homogenization pressure is 21MPa (first grade 16MPa, second grade 5 MPa), and the second homogenization pressure is 35MPa (first grade 24MPa, second grade 11 MPa); homogenizing, and sterilizing at 137 deg.C for 4 s; cooling the sterilized feed liquid to 40 ℃, and adding a leavening agent for fermentation;
(4) Measuring the acidity and pH of the product near the fermentation end point, and reaching the fermentation end point when the acidity is more than or equal to 30 DEG T and the pH is less than or equal to 4.5; and (3) performing sterile homogenization after demulsification, wherein the homogenization condition is 44 ℃ and 10MPa. Sterilizing at 75 deg.C for 20s, cooling to 25 deg.C, and bottling to obtain the coconut yogurt.
The normal-temperature stirring type coconut yogurt obtained by the preparation method has 2.9% of protein and 13.5% of fat.
Example 4
A normal temperature stirring type coconut yoghourt and a preparation method thereof are disclosed, the preparation raw materials comprise: 60% of coconut milk, 3% of broad bean protein powder, 8% of white granulated sugar, 0.7% of acetylated distarch phosphate, 0.3% of agar, 0.02% of vitamin E, 0.002% of leavening agent and 27.978% of water, wherein the percentages are mass percentages of the total mass of the raw materials;
the preparation method of the room-temperature stirring type coconut yogurt comprises the following steps:
(1) Dry-mixing white granulated sugar, acetylated distarch phosphate, agar and broad bean protein powder in advance, adding into water preheated to 60 ℃ for melting, and stirring at constant temperature for 20min to completely disperse the materials;
(2) Adding coconut milk into the dispersed feed liquid, stirring for 3min, adding vitamin E, and stirring to obtain fermentation base material;
(3) Preheating the fermentation base material to 70 ℃, and carrying out high-pressure homogenization twice, wherein the first homogenization pressure is 22MPa (first-stage 18MPa, second-stage 4 MPa), and the second homogenization pressure is 36MPa (first-stage 27MPa, second-stage 9 MPa); homogenizing, and sterilizing at 90 deg.C for 300 s; cooling the sterilized feed liquid to 42 ℃, and adding a leavening agent for fermentation;
(4) Measuring the acidity and pH of the product near the fermentation end point, and reaching the fermentation end point when the acidity is more than or equal to 30 DEG T and the pH is less than or equal to 4.5. Performing sterile homogenization after demulsification, wherein the homogenization condition is 44 ℃ and 10MPa; sterilizing at 75 deg.C for 20s, cooling to 25 deg.C, and bottling to obtain the coconut yogurt.
The normal-temperature stirring type coconut yogurt obtained by the preparation method has 4.4% of protein and 18% of fat.
Comparative example 1
The procedure of example 1 was followed except that the primary homogenization was carried out at 65 ℃ and a homogenization pressure of 20MPa (first 16MPa and second 4 MPa).
A normal temperature stirring type coconut yoghourt and a preparation method thereof are disclosed, the preparation raw materials comprise: 30% of coconut milk, 1% of chickpea protein powder, 6% of white granulated sugar, 1.5% of hydroxypropyl distarch phosphate, 1.5% of agar, 0.01% of vitamin E, 0.002% of leavening agent and 59.988% of water, wherein the percentages are mass percentages of the total mass of the raw materials;
the preparation method of the normal-temperature stirring type coconut yogurt comprises the following steps:
(1) Pre-dry-mixing white granulated sugar, hydroxypropyl distarch phosphate, agar and chickpea protein powder, adding into water preheated to 60 ℃, and stirring at constant temperature for 15min to completely disperse;
(2) Adding coconut milk into the dispersed feed liquid, stirring for 3min, adding vitamin E, and stirring to obtain fermentation base material;
(3) Preheating the fermentation base material to 65 ℃, and carrying out high-pressure homogenization treatment under the homogenization pressure of 20MPa (primary 16MPa and secondary 4 MPa); homogenizing, and sterilizing at 90 deg.C for 5 min; cooling the sterilized feed liquid to 44 ℃, and adding a leavening agent for fermentation;
(4) Measuring the acidity and pH of the product near the fermentation end point, and reaching the fermentation end point when the acidity is more than or equal to 30 DEG T and the pH is less than or equal to 4.5; performing sterile homogenization after demulsification, wherein the homogenization condition is 40 ℃ and 8MPa; sterilizing at 72 deg.C for 30s, cooling to 25 deg.C, and bottling to obtain the coconut yogurt.
The normal-temperature stirring type coconut yogurt prepared by the preparation method has 1.6% of protein and 9% of fat.
Comparative example 2
The two homogenization processes are carried out at 68 ℃, the first homogenization pressure is 12MPa (first level 8MPa, second level 4 MPa), the second homogenization pressure is 12MPa (first level 8MPa, second level 4 MPa), and the rest is the same as the example 2.
A normal temperature stirring type coconut yoghourt and a preparation method thereof are disclosed, the preparation raw materials comprise: 40% of coconut milk, 1% of chickpea protein powder, 1% of broad bean protein, 7% of white granulated sugar, 1% of acetylated distarch phosphate, 0.5% of agar, 0.5% of gellan gum, 0.015% of vitamin E, 0.004% of leavening agent and 48.981% of water, wherein the percentages are mass percentages of the total mass of the raw materials;
the preparation method of the normal-temperature stirring type coconut yogurt comprises the following steps:
(1) Dry-mixing white granulated sugar, acetylated distarch phosphate, agar, gellan gum, broad bean protein powder and chickpea protein powder in advance, adding into water preheated to 58 ℃, and stirring at constant temperature for 18min to completely disperse the mixture;
(2) Adding coconut milk into the dispersed feed liquid, adding vitamin E3 min before stirring, and stirring to obtain fermentation base material;
(3) Preheating the fermentation base material to 68 ℃, and carrying out high-pressure homogenization twice, wherein the first homogenization pressure is 12MPa (first-stage 8MPa and second-stage 4 MPa), and the second homogenization pressure is 12MPa (first-stage 8MPa and second-stage 4 MPa); homogenizing, and sterilizing at 121 deg.C for 15 s; cooling the sterilized feed liquid to 42 ℃, and adding a leavening agent for fermentation;
(4) Measuring the acidity and pH of the product near the fermentation end point, and reaching the fermentation end point when the acidity is more than or equal to 30 DEG T and the pH is less than or equal to 4.5; performing sterile homogenization after demulsification, wherein the homogenization condition is 42 ℃ and 9MPa; sterilizing at 75 deg.C for 20s, cooling to 25 deg.C, and bottling to obtain the coconut yogurt.
The normal-temperature stirring type coconut yogurt obtained by the preparation method has 2.8% of protein and 12% of fat.
Comparative example 3
The process of homogenization after demulsification of coconut yogurt is not needed, and the rest is the same as example 3.
A normal temperature stirring type coconut yoghourt and a preparation method thereof are disclosed, the preparation raw materials comprise: 45% of coconut milk, 0.5% of chickpea protein powder, 1% of broad bean protein powder, 0.5% of pea protein powder, 7.5% of white granulated sugar, 0.8% of acetylated distarch phosphate, 0.8% of hydroxypropyl distarch phosphate, 0.5% of agar, 0.4% of xanthan gum, 0.02% of vitamin E, 0.004% of leavening agent and 42.976% of water, wherein the percentages are mass percentages of the total mass of the raw materials;
the preparation method of the room-temperature stirring type coconut yogurt comprises the following steps:
(1) Dry-mixing white granulated sugar, acetylated distarch phosphate, hydroxypropyl distarch phosphate, agar, xanthan gum, pea protein powder, broad bean protein powder and chickpea protein powder in advance, adding into water preheated to 58 ℃, and stirring at constant temperature for 19min to completely disperse the mixture;
(2) Adding coconut milk into the dispersed feed liquid, adding vitamin E3 min before stirring, and stirring to obtain fermentation base material;
(3) Preheating the fermentation base material to 68 ℃, and carrying out high-pressure homogenization twice, wherein the first homogenization pressure is 21MPa (first grade 16MPa, second grade 5 MPa), and the second homogenization pressure is 35MPa (first grade 24MPa, second grade 11 MPa); homogenizing, and sterilizing at 137 deg.C for 4 s; cooling the sterilized feed liquid to 40 ℃, and adding a leavening agent for fermentation;
(4) Measuring the acidity and pH of the product near the fermentation end point, and reaching the fermentation end point when the acidity is more than or equal to 30 DEG T and the pH is less than or equal to 4.5; demulsifying, sterilizing at 75 deg.C for 20s, cooling to 25 deg.C, and bottling to obtain the coconut yogurt.
The normal-temperature stirring type coconut yogurt prepared by the preparation method has 2.9% of protein and 13.5% of fat.
Comparative example 4
The product formulation was the same as in example 4 with no vitamin E added.
A normal temperature stirring type coconut yoghourt and a preparation method thereof are disclosed, the preparation raw materials comprise: 60% of coconut milk, 3% of broad bean protein powder, 8% of white granulated sugar, 0.7% of acetylated distarch phosphate, 0.3% of agar, 0.002% of leavening agent and 27.998% of water, wherein the percentages are mass percentages of the total mass of the raw materials;
the preparation method of the normal-temperature stirring type coconut yogurt comprises the following steps:
(1) Dry-mixing white granulated sugar, acetylated distarch phosphate, agar and broad bean protein powder in advance, adding into water preheated to 60 ℃, and stirring at constant temperature for 20min to completely disperse the white granulated sugar, acetylated distarch phosphate, agar and broad bean protein powder;
(2) Adding the coconut milk into the dispersed feed liquid, and uniformly stirring to obtain a fermentation base material;
(3) Preheating the fermentation base material to 70 ℃, and carrying out high-pressure homogenization twice, wherein the first homogenization pressure is 22MPa (first grade 18MPa, second grade 4 MPa), and the second homogenization pressure is 36MPa (first grade 27MPa, second grade 9 MPa); after homogenization, sterilization was carried out at 90 ℃ for 300 seconds. Cooling the sterilized feed liquid to 42 ℃, and adding a leavening agent for fermentation;
(4) Measuring the acidity and pH of the product near the fermentation end point, and reaching the fermentation end point when the acidity is more than or equal to 30 DEG T and the pH is less than or equal to 4.5; performing sterile homogenization after demulsification, wherein the homogenization condition is 44 ℃ and 10MPa; sterilizing at 75 deg.C for 20s, cooling to 25 deg.C, and bottling to obtain the coconut yogurt.
The normal-temperature stirring type coconut yogurt obtained by the preparation method has 4.4% of protein and 18% of fat.
Effects of the embodiment
The mouthfeel, flavor and stability of the products of the examples are compared with those of the comparative products, wherein the mouthfeel and flavor are tested at room temperature (25 ℃), and the stability is determined after the products are kept at 37 ℃ for 30 days, and the specific results are as follows:
| taste of food | Flavor (I) and flavor (II) | Stability of | |
| Example 1 | Smooth and fine | Light coconut fragrance without peculiar smellTaste of Chinese herbs | The upper and lower layers have uniform viscosity and no water precipitation |
| Example 2 | Smooth and fine | Light coconut fragrance without peculiar smell | The upper and lower layers have uniform viscosity and no water precipitation |
| Example 3 | Smooth and fine | Light coconut fragrance without peculiar smell | The upper and lower layers have uniform viscosity and no water precipitation |
| Example 4 | Mellow and smooth | Strong coconut fragrance and no peculiar smell | The upper and lower layers have uniform viscosity and no water precipitation |
| Comparative example 1 | Roughness and smoothness | Light coconut fragrance without peculiar smell | The upper and lower layers have uniform viscosity and no water precipitation |
| Comparative example 2 | Insufficient smoothness | Light coconut fragrance without peculiar smell | The upper and lower layers have uniform viscosity and no water precipitation |
| Comparative example 3 | Heavy powder feeling, not fine and smooth | Light coconut fragrance without peculiar smell | The viscosity of the upper layer is low, and water precipitation can be seen |
| Comparative example 4 | Mellow and smooth | Strong coconut fragrance and obvious peculiar smell | The upper and lower layers have uniform viscosity and no water precipitation |
According to the comparison tests, the coconut yoghourt prepared by the method provided by the invention is smooth in taste, natural in coconut flavor, free of obvious peculiar smell and good in product stability in shelf life. As can be seen from the comparison test results of examples 1-3 and comparative examples 1-3, the processes of secondary high-pressure homogenization before fermentation and homogenization after fermentation have obvious improvement effect on the mouthfeel of the coconut yogurt, and the post-homogenization process can also improve the stability of the product. As can be seen from example 4 and comparative example 4, the addition of vitamin E has a significant effect of improving the flavor of coconut yogurt.
The above-described embodiments are merely illustrative of one or more embodiments of the present invention, which are described in more detail and detail, but are not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (10)
1. A preparation method of room-temperature stirring type coconut yoghourt is characterized by comprising the following preparation raw materials: 30-60% of coconut milk, 1-3% of vegetable protein powder, 6-8% of white granulated sugar, 1-3% of a stabilizer, 0.01-0.02% of an antioxidant, 0.002-0.006% of a leavening agent, and the balance of water, wherein the percentage is the mass percentage of the total mass of the raw materials;
the preparation method of the room-temperature stirring type coconut yogurt comprises the following steps:
(1) The white granulated sugar, the stabilizer and the vegetable protein powder are dry-mixed in advance and then added into preheated water for melting, and stirring and dispersing are carried out at constant temperature;
(2) Adding coconut milk into the dispersed feed liquid obtained in the step (1), adding an antioxidant 3min before stirring, and uniformly stirring to obtain a fermentation base material;
(3) Preheating the fermentation base material, and then carrying out high-pressure homogenization treatment and sterilization; cooling the sterilized feed liquid to 40-44 ℃, and adding a leavening agent for fermentation;
(4) And (3) when the fermentation end point is reached, demulsifying, carrying out sterile homogenization, sterilizing and filling to obtain the normal-temperature stirring type coconut yoghourt.
2. The method for preparing room-temperature-stirred coconut yogurt as claimed in claim 1, wherein the stabilizer is a compound stabilizer prepared from modified starch and a colloid stabilizer in a mass ratio of 2; the modified starch is one or two of acetylated distarch phosphate and hydroxypropyl distarch phosphate; the colloid stabilizer is one or more of agar, pectin, xanthan gum and gellan gum.
3. The method for preparing room-temperature-stirring coconut yogurt as claimed in claim 1, wherein the vegetable protein powder is one or more of pea protein powder, broad bean protein powder and chickpea protein powder; the leaven is a composite leaven of lactobacillus bulgaricus and streptococcus thermophilus.
4. The method of preparing room temperature coconut yogurt as recited in claim 1, wherein the antioxidant is vitamin E.
5. The method for preparing room-temperature-stirred coconut yogurt as claimed in claim 1, wherein in step (1), the material is preheated to 55-60 ℃ with water, and the stirring time at constant temperature is 15-20 min.
6. The method for preparing room temperature stirring type coconut yogurt as claimed in claim 1, wherein in the step (3), the fermentation base material is preheated to 65-70 ℃, and a secondary high-pressure homogenization process is adopted, wherein the first homogenization pressure is 20-22 MPa (first grade 16-18 MPa, second grade 4-6 MPa), and the second homogenization pressure is 34-36 MPa (first grade 23-27 MPa, second grade 9-11 MPa).
7. The method for preparing room-temperature-stirred coconut yogurt as claimed in claim 1, wherein in step (3), the sterilization conditions are 90-137 ℃ for 4-300 s.
8. The method for preparing room-temperature-stirred coconut yogurt as claimed in claim 1, wherein in step (4), the acidity at the end of fermentation is not less than 30 ° T, and the pH is not more than 4.5.
9. The method for preparing room-temperature-stirred coconut yogurt as claimed in claim 1, wherein in step (4), the aseptic homogenization conditions are 40-44 ℃ and 8-10MPa; the sterilization adopts a secondary pasteurization process at 72-75 ℃ for 20-30s.
10. An ambient temperature stirred coconut yoghurt prepared by the ambient temperature stirred coconut yoghurt preparation method of any one of claims 1-9.
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